Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (1.5 tsp)
Italian seasoning (1.5 tsp)
Smoked paprika (1 tsp)
Yellow onion (300g)
Garlic (4 cloves)
Orzo (275g)
Chicken broth (650g)
Sun-dried tomatoes (75g)
Whipped Greek cream cheese (100g)
Calabrian chilis (15g)
Spinach (100g)
Tomato paste (1 tbsp)
Parmesan (60g)
Dice your chicken into bite size pieces, place in a bowl, then season with the listed seasonings and mix well.
To a skillet (non-stick or stainless steel), spray with oil and add in your chicken and let sear until color forms and it’s cooked through.
Remove the chicken once done and add in your diced yellow onion and minced garlic on medium-low heat. Sear for 3-4 minutes, or until the onions turn translucent and start to caramelize.
Once there, add in the tomato paste, mix, and cook for ~1 minute. Then add in the sun-dried tomatoes, whipped Greek cream cheese, and Calabrian chilis.
Mix until well combined, then add in the orzo (dry) and chicken broth. Mix everything well, then let cook on low heat until all the water is absorbed. Note: to help prevent the orzo from sticking to the pan, stir the orzo every minute or so.
Once the broth is absorbed, toss in the cooked chicken, spinach, and grated parmesan, and mix well.
To prep, simply add equal portions to your meal prep container or bowl, and you’re ready to enjoy!
